If you have been looking for the perfect summer dessert, look no further! These no-bake lemon cheesecake bars with a pistachio crust are easy and quick-to-make! The zesty lemon pairs so well with the sweet & salty pistachio crust!
Cheesecake filling ingredients:
- 3 cups cream cheese, softened,
- 1/2 cup coconut sugar
- 1/4 cup pure cane sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- pinch of salt
- 2 1/2 cups salted pistachios
- 1 cup medjool dates
- 1 tablespoon raw honey
Beat cream cheese in a stand mixer until fluffy. Add in coconut sugar, cane sugar, lemon juice, zest, and salt. Continue mixing until well combined. Spread onto crust and place in freezer for 4 hours, then let defrost in fridge at least 15 minutes before serving. Enjoy!